Pumpkin Cranberry Muffins with Pecans are great for breakfast or as a side at Thanksgiving. Perfect for the Fall season!
I recently read that there is an expected shortage of canned pureed pumpkin this year. Whether this is actually true, remains to be seen, but naturally, I panicked. An immediate trip to the market was in order, where I purchased 10 cans. Um, ya.
I love pumpkin pie, but I won’t be feeding enough people this Thanksgiving to make 10 of them. So, I focused my search on another marvelous baked good. Muffins.
This Betty Crocker recipe for Pumpkin Cranberry Muffins totally jives with the season, loaded with pumpkin, cranberries, and pecans. Sweet, but not pumpkin pie sweet. Moist. Great flavor and texture combo. And easy peasy prep. All around good.
I’ve already made them several times just in the last week or so – the first dozen was for breakfast, then they came with me to pick up Haley from school, I made them for a friend, got a batch ready for my mom’s visit, and I have some baking right now.
The obnoxious number of cans doesn’t seem so silly anymore. Well, maybe. But, it just means I need to find other uses for the pumpkin. Darn.
And I did!
Other pumpkin recipes we love
Pumpkin Pecan Crescent Rolls
Pumpkin Pancakes
Pumpkin Fluff
Pumpkin Cranberry Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 cup canned pumpkin puree
- 1/2 cup canola oil
- 2 large eggs
- 1 cup dried cranberries
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 400 degrees F. Line 12 regular-sized muffin cups with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
- Stir in the pumpkin, oil, eggs, cranberries and pecans just until moistened (do not over mix!)
- Divide batter evenly among muffin cups, to the top.
- Bake 20-22 minutes until a toothpick inserted in the center comes out clean.
- Let rest 5-10 minutes and enjoy!
Nutrition
Other Notes
Mom made these this morning. They’re fantastic! Light and just sweet enough, and with so few calories, I could eat a dozen. She only let me have two. Mean ol’ Mom.
oh what great muffins love your blog great layout
They look gorgeous there. I love anything to do with cranberry muffins. Sounds pretty healthy too.. :)
Dawn – I love that you came back. I’m actually thinking of altering the next batch (and oh yes, there will be another batch), where I use plain yogurt instead of the oil. Or maybe 50/50. See what that does to the flavor and texture. Not that these babies need altering…
Promise I am not cyber stalker – but….I made these too. They were a hit. I was worried they were going to be on the dry side so I whipped up cinnamon cream cheese spread-just in case. Pleased to report – not necessary.
ooo.. sounds savory with a touch of sweetness from the cranberries- nice choice! I didnt know puree pumpkin exists in cans!
Your muffins sound delicious. Great combo of flavors!
Looks so yummy and healthy too. I’ll have to try this soon.
They have pumpkins, cranberries and pecans in them. Add Turkey and potatoes to the batter and these could BE thanksgiving dinner on their own. ;)
They look simply MAHvelous, but could you substitute Melissa’s 10 cans of hahaha for the squash? Your photos are getting better and better. You’ve made muffins made from pumpkins look good enough to eat.
And tell Nana that my grandchildren are as good as her grandchildren and that by Friday the walking brick is going to learn to climb out of his crib. He’s already mastered The Button. Such a genius. But then, look who taught him. Mistress Haley. Little angles. All kids know the little angles.
Dani – love, love, love that my mom is here. The only thing better would have been if my Dad could have joined her. OR if they could come BACK for Thanksgiving!
Joanne – $1/can? For real? THAT is a great deal. Although, if I had seen those prices, I probably would have bought 20 cans.
Lisa – I over mixed for years. Could not for the life of me figure out how to incorporate all the ingredients without mixing and mixing and mixing. One day I decided to use the technique for waffle and pancake batter when you use eggs whites, by folding everything together with a spatula, instead of a wooden spoon or whisk. It worked like a charm.
Mike – HA! That is so true. Compact, portable, Thanksgiving meal.
Kathleen – I mentioned in my earlier comment about pancakes. Excellent idea. And I’m in the Annabelle camp…chocolate chips sounds awesome.
I will definitely make these this weekend for breakfast…and dessert. Amy, how about pumpkin pancakes with some of that puree? Annabelle likes them with chocolate chips, but me?…straight up with warm maple syrup. Mmmm
Love a good muffin. Portable and just he energy boost I need in the morning. This one seems like a really good in between (not to sugary, but not ultra healthy), and perfect for Thanksgiving as Helen mentioned. I have to learn not to over mix the batter. Mine always turn out too hard. What’s the trick???
I have been hearing about this shortage for a long time but have not actually seen any decrease in the amount of canned pumpkin. Nonetheless, I too stocked up. I have four cans sitting on my bookshelf. And you have inspired me to go to Whole Foods and buy 6 more. They are only a dollar a can there, so no biggie!
These muffins sound delicious. I love the cranberry/pecan additions. So seasonally delicious.
Amy, I am sooo happy for your family to have Nana for a visit! It’s lovely that she’s there before the holidays so that you can all really enjoy your time together. Have fun!
These must be exceptionally good if you made them five times! I love the cranberries and pecans here!
Mellissa – I agree. But they all seem to be in baked goods and soups. Oh wait…I just thought of pancakes!
Nana – YOU ARE A LIFESAVER. THANK YOU FOR BEING HERE.
Natashya – it’s all about marketing and money. You are SO right. And see, I got sucked into it.
Helen – I think these would be a fabulous replacement to serving bread at Thanksgiving. Thanks for the idea.
Melissa – it’s actually 6 times now. Crazy, right? They are my new favorite muffin. And they’re not really that sweet, so you might even like them.
5 times??? Damn woman, you really are all about the sweets. I can’t believe you bought 10 cans hahahaha.
Even I have to admit – these look awesome. Really, really awesome.
I’m adding these to my Thanksgiving menu. What a great replacement (or addition) for regular bread that I usually serve. And how cute is your Nana?
I think the pumpkin people start this stuff up to drive up sales!
The muffins look delish, I love cranberries in muffins and quickbreads.
This is another winner. Amy had these yummy muffins waiting for my arrival. Being full from her delicious dinner, I decided to have just half a muffin for dessert. However, at 11:30 pm, I couldn’t resist finishing off the other half! Hearing my movement so late at night, Paul came to see if I was ok. I had to admit that I was eating muffins…..he just laughed. Now another batch is cooling, and I envision my waistline expanding. Oh well, it’s worth it. Thanks Amy. By the way, my grandchildren are fabulous.
There are so many uses for pumpkin there is no such thing as an excess!